Cornish Treacle Tart Recipe


Preparation Time40 MinCooking Time40 Min
Ready In1 Hr 20 MinDifficulty LevelMedium
Health IndexAverageCourse
MethodInterest Group


For flaky pastry:
 Plain flour6 Ounce
 Salt1 Pinch
 Butter2 Ounce
 Lard2 Ounce
 Ice cold water4 Fluid Ounce
For filling:
 White bread crumbs8 Tablespoon
 Golden syrup6 Ounce (1 Tea Cup)
 Lemon1 , rind grated and juiced
 Caster sugar1 Teaspoon (For Dusting)

Nutrition Facts

Serving size: Complete recipe

Calories 2367 Calories from Fat 1108

% Daily Value*

Total Fat 123 g188.9%

Saturated Fat 56.3 g281.5%

Trans Fat 2.3 g

Cholesterol 175.8 mg58.6%

Sodium 1877.1 mg78.2%

Total Carbohydrates 294 g98.1%

Dietary Fiber 9.7 g38.7%

Sugars 69.3 g

Protein 25 g50%

Vitamin A 28.7% Vitamin C 74.4%

Calcium 29.6% Iron 30.6%

*Based on a 2000 Calorie diet


1) Heat oven at 425°F or Mark 7.

2) For the flaky pastry, in a bowl, sift the flour and salt.
3) Divide the butter into two portions and the lard into two portions.
4) Mix one portion of either fat into the flour, add cold water and form a firm dough.
5) Lightly knead till smooth and then roll out to an oblong.
6) On two-thirds of dough, use small pieces of the other fat.
7) Mix in and fold the dough in three.
8) Keep the open edge towards you and turn the dough.
9) Once again roll out to an oblong.
10) Add in pieces of the third portion of fat and fold in three.
11) Wrap in a cloth and set aside for 15 minutes.
12) Roll out the dough and add in the remaining fat.
13) Fold the dough and form a 12 inches by 7 inches oblong.
14) Mix in the breadcrumbs, syrup, and lemon flavor to make the filling.
15) Divide the pastry into two.
16) Roll one piece thinner, use to line the tin / pie plate and moisten the edges.
17) Add the filling into the tin and cover with the other half of rolled out pastry.
18) Seal the edges, moisten the top with water and sprinkle with sugar.
19) Place in oven for 30-40 minutes.

20) Top with sweetened whipped cream and serve.